Being Gordon Ramsay (2026) s01e05 Episode Script

1
Middle stairs.
- So, middle stairs.
- Middle stairs.
Okay.
Ladies and gentlemen, please settle down,
as the show is about to begin.
Once again, the show is about to begin.
Thank you.
Um, they started queuing up
since this morning?
I think they started queuing up
from about 11:00.
- There's a lot of people.
- Yeah.
Okay, good.
How many coffees have we had today?
Too many.
Man, it's wild out there, no?
My TV shows got me well known globally.
And now, the hard part is to stay visible.
It is incredibly, uh, nerve-wracking.
I mean, it's overwhelming
just how much support you have here.
You know, I'm a chef
walking out to a live audience.
So what do you do for the nerves?
I try to keep my fingers moving.
Just, yeah, constantly looking at the hand
to make sure they're not shaking,
which they're not, which is great.
Just want to get it done now.
So are we ready to hit the road, Jack?
Let's go, girls. Yes.
Don't fuck it up.
Please don't fuck this up.
Thank you. Let's go.
Good afternoon, Newport World Resorts!
Are you ready
for something exciting today?
Today, on this very stage,
we will be joined by an absolute legend.
Give him your loudest Filipino welcome,
the one and only Chef Gordon Ramsay!
Chef Gordon Ramsay's in the house!
Make some noise!
- Good evening.
- Oh my goodness!
Chef Gordon Ramsay in the house.
What an absolute privilege
to have you here with us.
And I hope you feel the love
Filipinos have for you.
Oh my goodness me.
I'm more in love with Manila
than they are in love with me,
so thank you. And, uh…
It's so nice to see you all.
Do you feel like
you've had to gain a good sense of self
because of the whole fame thing?
I think that's something
that I have come to try to understand
without sort of overthinking it
in a way that it riles you.
Because it… it's quite scary,
it's quite intimidating.
That is sweet. Oh my God.
This is food, right? This is…
This is restaurants, this is food,
this is something
that I've been doing for 30 years plus.
Do you mind if I do a quick selfie with
these extraordinary people here, please?
So, yeah, it's hard, isn't it?
It's hard to measure it.
- Thank you. Take care.
- Chef Gordon Ramsay, ladies and gentlemen!
- Show him some love!
- Thank you.
Thank you, guys.
Gordon! Quick selfie?
What do you think
your younger self would think
of your fame now?
- So sorry.
- Settle down.
If I could have envisaged
this level of success
and that level of attention,
I would tell my younger self
to be careful what you wish for.
Careful, guys.
Jesus Christ.
I had a pen in my eye
and a pen mark all the way down my jaw.
That thing hit me right in the eye.
Did it get you?
Bye, Gordon!
Jesus Christ. Right in the eye.
Holy fuck.
You do a show like that, and you connect
with those young kids and those students,
and then you just forget
how big you are in their eyes.
Yeah, I'm not used to that.
I sent Tana an image back home.
Just sent her a quick picture,
and she just said,
"Jesus Christ! What are you doing?"
"What are you doing?
Do you have to get that close?"
I'm like, it's not about
getting that close.
It's about just doing your job, right?
Doing your job and giving them…
a little piece of you.
In any restaurant build,
we always factor in a two-week period
where we get to stress test,
understand the floor,
test everything in the kitchen.
This is gonna be-- Fucking hell!
This is gonna be scallops.
Scallop, gyozas.
There's a lot
that should be delivered today
that's probably gone to the CC center,
so it'll be tomorrow.
Those days are crucial for us,
'cause it's training on the spot.
We need to find out
where all the cracks are.
But sometimes builders aren't on time,
and the shit can hit the fan.
Fat man coming through.
- Breathe in.
- All right?
I don't know what day it is today.
There's still a fair bit to do,
I guess, isn't there?
There's always still a lot to do.
All the biggest things that you see,
all the paneling,
that takes… takes quite a bit of time.
But it's all the little things
like fittings and the chandeliers,
the lights that go in,
that's the ones that take the time.
There was an issue
with the pattern on the carpets,
where the pattern didn't quite line up,
and we weren't happy with it.
So we made the call to take it up
and put it back down again.
Technically, the builders still are
responsible of this site until Monday.
So we need to make sure
that there's no friction
between them and staff.
Hey, don't stand on my glass, please.
- Off the glass.
- Okay.
And they're already, let's be honest,
a bit nervous because we thought that…
We believed that we would
already deliver the site, you know,
in a better condition.
We're just finding everything, you know?
Still a bit of a building site.
Things are spread around everywhere.
So just locating it is, uh…
is difficult. Yeah.
It is a bit daunting, um,
because, yes,
progress is being made throughout the day.
You can see the steps, uh,
they're going forward.
And, you know, some tables are out,
or the banquettes have been put in
around the kitchen.
But is it going quick enough?
Probably… Probably not for our liking.
With Gordon arriving next week,
we need that time to practice.
You know, when he arrives,
we don't really wanna be seen
running around, you know, fixing mistakes.
We always wanna be a step…
a step in front.
Once everyone's grabbed their uniform,
we need to sign.
Sign next to your name, please.
Go try them on. Come back.
Because if there's any problems,
we're gonna fix it today,
not tomorrow or the next day.
It's too short. It's too big as well.
What's wrong?
What?
I'm not wearing this.
- There's nothing we can do about it.
- Medium fits three fists inside my arm.
So go to small.
It's a problem that doesn't really
fucking bother me at the moment.
They know what's at stake.
We're five million over budget,
and we're already short on cash
because we're not opening
everything we said we would.
The pressure with
this entire project is that
if it doesn't go to plan,
you know, it's my neck on the line.
And I have to guarantee
every penny that we're borrowing.
If it doesn't work,
I have to pay that back personally.
So it is literally non-negotiable.
RGR High and Lucky Cat
needs to pop from day one.
Because how do we then
open Bread Street Kitchen
if we haven't made
a huge success upstairs?
We're supposed to be cooking now.
Well, we've got power into the board,
power coming out of the board,
but this bit of kit's not coming on,
and we don't know why yet.
Can you tell me right now
we can't cook up here?
- Not live.
- It's not live.
Can't be live until Monday.
- All right.
- Fine.
Uh, the woks don't work.
This isn't working, this isn't working,
this isn't working, this isn't working,
and this isn't working.
There's no water feeding into the oven,
so we can't turn them on either.
We're chefs.
We just need to start cooking.
Once we start cooking,
and we start putting things on plates,
and it all starts to look like dishes,
then everyone will be happy.
So it does set us back.
Fuck's sake.
How long has Gordon been away?
Too long.
It has been six weeks.
Oh.
Would you like to go out, Bruno?
Crazy dog.
It's like I haven't walked him
for about six months,
but he's spotted a squirrel
on the top of the trellis.
Can you do me a favor?
Could you get Bruno
a carrot out the fridge
and then put the carrot in his bed
so he can sit in there and eat the carrot?
What do we call it
when you work together as a…
Team.
Right. And what does Daddy say?
"Teamwork…"
"Makes the dream work."
Follow me, Bruny. Who wants a carrot?
Oh.
Uh, is it Dad?
Yes!
- For Oscar, it is the happiest day ever.
- Hello!
Sometimes I actually don't tell him
until, um… you know, until he sees Gordon,
because he just can't contain
his excitement.
Hello, Daddy.
- Hello.
- Hello.
Oh, mate! Hello.
Hello.
How have you been?
- Good.
- How have you been?
- Good. I've waited for you so much.
- I've been waiting for you as well.
Wow.
Oh my God, it's freezing here.
You're in a T-shirt.
Oh my God, it's freezing.
Are we good? Can we turn the heating on?
Mate, you've got so tall. Let me check.
Stand over here. I need to check.
Right. Okay.
- Two biceps.
- I know.
Two, four, six. One six-pack.
Quads. Yes, calves.
Dude, look how tall you are!
Jump!
Oh, I've missed you so much.
Tell me about
the love you have for your kids.
Yeah, it's such a tough one, isn't it?
Because I'm…
I absolutely adore the kids.
There's part of that love and affection
that's built up through guilt.
The, uh, older ones have made it clear,
you know,
"Can we see you more?
Do you need to work this hard?"
And, um, "Dad, we miss you."
And that's hard.
That's… Oof! That's hard.
Right, any girlfriends?
Secret!
But I think I'll make more time
for Oscar and Jesse.
Just psychologically,
I'll make more time for them,
because I never want them to say,
"You weren't there
my first day at school."
"You missed my play.
You missed my football match."
I feel… Didn't let them down.
I feel I could have been there
a bit more, truthfully.
But I'm shit at nativity plays.
I'm shit at Christmas carols.
I'm shit at sports day,
'cause I wanna compete
and beat all the dads.
And so maybe it's a good thing
that I didn't do all those.
- What's that in the corner?
- Daddy hasn't met the fish!
What? Oh, mate.
How many fish have you got in there?
Are they real?
Don't forget the shrimp!
Hold on a minute. There's shrimp in there?
We can have prawn cocktail.
No!
22 Bishopsgate, for me, has been
the most fraught project I've ever done.
Working at that height, 60 floors up,
means even the tiny things
can become the most difficult things.
Jesus Christ!
Look at the mess in this place.
How many weeks till we open?
- Another 20 weeks.
- Shit.
It has required
three decades of experience,
tens of millions of pounds investment,
and multiple sleepless nights.
But we've created a 240-seater restaurant
with a beautiful open-plan kitchen,
the perfect, ultimate chef's table,
a stunning culinary school, the Academy,
and all of it has
180 degrees of panoramic beauty.
Listen, I am
a self-confessed control freak.
I still get incredibly nervous.
I always need to see where they are,
just for my peace of mind.
- Oh my Lord.
- So, this is temporarily…
- Holy fuck.
- …the phase one Lucky Cat.
And who came up with this color?
- Russell Sage.
- Fuck…
But it's…
You dim the lights, artwork, planting.
Fucking hell! Look at that. Oh my God.
That looks beautiful.
Oh my God.
It's absolutely stunning.
So dusty. Where's it all coming from?
- It's just in the atmosphere.
- In the atmosphere.
They cleaned it this morning.
By this afternoon, there'll be more dust.
- Wow.
- It's just literally the dust settling.
- How are we? We good? Nice to see you.
- Nice to see you, sir.
From here, the mood slightly changes.
Holy shit. Wow.
Stunning. Oh my God.
They have done such a great job.
Any business of this size
depends on cash flow.
The heat's on.
And so opening up a 12-seater,
that's hard to get right.
That's hard to make it work financially.
The Lucky Cat,
that is the one with the biggest footfall,
the biggest demand,
and the one that can float
all of those projects, if we get it right.
That's what our bets are on now.
Menu-wise,
we did that big deep dive in Miami.
- Yeah.
- You did a couple tweaks.
How have those tweaks gone?
The suckling pig. Couldn't really
hit the nail on the head with that.
You spent so much time developing it.
It's such a great thing.
We did a dozen different variations,
and they were good,
but we didn't feel we were 100% happy.
- I thought it was exceptional.
- Yeah.
But what was the stumbling block?
I think what happened was
when we got back to Mayfair,
we did it at a table
rather than on the bar.
What was the problem at the table?
At the table,
it just didn't feel quite smooth enough.
It was taking up to 2 minute 40 seconds.
So, two and a half minutes…
What's off-putting about that?
It's a showstopper, for God's sake.
You put so much effort into it
as well. So…
Was that their feedback or your feedback?
- That was us.
- I'd be careful there.
You've gotta be self-critical,
I appreciate that.
But you've also gotta get feedback
from them.
How is this different to Mayfair?
How is this different to Miami?
- Yeah.
- Bang, well, suckling pig.
I would have the confidence,
put it back on the menu,
stand by your convictions.
Lee, I need you all over this as well.
It's Michael's stress-test moment.
It's crucial.
You've got a stress test and who knows…
Oh shit. The fuck happened there?
- That's not normal, is it?
- No.
- No.
- Holy shit.
I'm only 14 stone.
Huh?
- All right. All good.
- Oh, for fuck's sake. Jesus Christ.
The fucking banquette's not working.
It takes a certain type of persona
to work in a kitchen.
A sort of resilient,
thick-skinned individual with character.
It's a boisterous environment,
and it's a high-tempo environment,
and it's full-on.
It's not for everybody.
And so there needs to be
a level of composure.
- Okay, salmon?
- A lot.
- A lot? We've got it?
- Yeah.
- Sauce?
- A lot.
Especially under pressure
when it gets really busy.
And then it takes an individual
that enjoys multitasking.
Having generated millions of eyeballs
on a unique experience,
we need to deliver.
Those customers pay with their feet,
and that's the jeopardy.
Way more important than any business,
family is absolutely front and center.
Here we are. Oh my goodness me.
Palais des poulets.
There's a palace for the chickens.
Dad, there's also duckies!
- Shh! Oscar!
- Oscar!
- …the duck now.
- Darling, come on!
You know, he's like you.
He doesn't listen.
- Osc?
- Oscar, quick!
Look! This is Tilly's head chef, Rachel.
How lovely to see you! Oh!
Rachel Allen is fantastic.
I used to work with her.
And I couldn't think of anyone better
to give Tilly a really good foundation,
um, in a place that is so well-respected.
- What's she doing now?
- She's cooking. She's down in kitchen two.
- Look, chicken!
- That's the fluffy one. She's really cute.
Keep your voice down now, so she doesn't…
- Come in. Come inside.
- All right, let's go.
I'm so excited for him.
Oh my God, this place is crazy!
He's gonna see her
in a proper kitchen, in chef whites,
and also, it's a big surprise for her.
Oscar, don't touch.
Sorry for disrupting. Hello, everybody.
Good morning. So sorry. Good morning.
Good morning.
- Hi.
- How are you?
Hey. Sorry. Good morning, everybody.
Good morning. Hello.
Hello. Oh my God!
Oh my God!
Eh?
How cool is this?
Oh my Lord, girl.
- Hi!
- Sorry.
I was so desperate to surprise you.
Gordon has got so emotional
as he's got older.
It's a bit of a thing we all laugh at,
is, he cries at the drop of a hat
with anything emotional
with any of the kids.
I get emotional
because of the vulnerability.
Uh, and…
I'm not saying
she has to work as hard as I did,
but I know she wants it. She's hungry.
And so everyone thinks,
"Because, ah, you're Ramsay's daughter,
it's easy for you."
It's fucking harder for her. Way harder.
She didn't ask to have a dad like me.
So for her to still go full throttle,
you know, at it,
I want to almost say,
"Look, you know, I'm here
to stop you from making mistakes."
But I know deep down inside,
from a dad's point of view,
she has to make her own mistakes.
Oh, chef!
Well, we can't call you chef yet.
You haven't graduated yet. Huh?
You haven't… How's she doing?
- She's doing so well.
- Great.
You could even do a little taste test
of Tilly's food.
- Oh yes!
- After… Yeah, I'd love that.
Let's go, girl.
Let's go, Tills.
Tilly's a female Gordon Ramsay.
She is passionate, determined.
- Yeah.
- She looked into it and said,
"This is what I would like to do."
- You were like, "Best thing you could do."
- I would've trained her, though.
- No.
- Better than Ballymaloe.
Just think, you're far too similar.
Right. She's a feisty little madam.
- I feel so in the way.
- I know.
It's like how I used to feel
when I used to come into your kitchen.
- What, like this? Serious?
- Yeah. Oh God! That's how I felt.
- Ready? T, are you gonna taste some?
- I will, after you.
I love the mash. Oh my God.
It isn't a career
I would have chosen for her,
to go down
the same chef route that you did.
I would.
Well, there you go. You see,
but I saw how much it took out of you.
And I suppose, in my mind,
I think there are easier routes,
but she's so like you that, quite rightly,
she won't choose the easy route.
She'll do what you did
and make it as difficult as possible.
And I only said
I wouldn't choose it for her,
but that doesn't mean
I don't want her to do it.
It's so nice to have you guys here.
You get to see everything.
- Has it gone quick, Tills?
- Mmm.
I feel like week one was last week.
- Like…
- It's crazy.
What's been your favorite, um, section?
I've loved learning bread.
- Bread.
- We've never done bread before.
Funny enough, at 23,
I was the baker at Gavroche,
and I asked Albert if I could go bake.
He said, "Why do you wanna bake?"
I said, "I wanna understand the science."
I can't believe that.
- At the same age, you've taken to that.
- That is funny.
You look like you're meant to be here.
You just look so happy.
- Don't forget to clean up.
- Thanks, Dad.
I'll take it.
For her to know
that Gordon basically
has taken the day off in a busy time,
I think it means the world to her.
And those kind of things
are really important.
It's also about, for me, making sure
that he takes the pressure off sometimes.
And he's not good at that yet.
He likes the pressure.
But there will come a time when it's like,
"You know what? That's enough."
Do you think a chef in the making?
- Do you think there's a chef--
- Oh my goodness, yes. Jesus!
Takes after me!
Soft openings are crucial.
It's the final check before you take off.
We are double-checking everything,
and we are literally
cross-examining everything.
It's about, is this going to fucking work?
Are we gonna come out of this
looking stupid?
Uh, have we made the wrong investment?
And the time to train
those powerhouse kids on the floor,
can they fucking live up to
what they told you they can do?
The problem we've always got
with soft openings is
everyone's loving everything.
And I'm saying to the guests,
"No, give me all the shit parts."
"What's not working for you?
What's… What's not seasoned properly?"
You invite them in.
They are happy to be there.
They're blown away with the setting.
But no, tell me the problems.
What are they?
Tonight's about mistakes.
And if you think you've made a mistake,
I've made 1,000 of those,
but not the same mistake twice.
I want to see mistakes,
because then we get comfortable
being under pressure
when we press the button,
and the queue's outside the door.
500 reservations a day at the moment.
So it's intense, okay?
So I don't want everyone saying,
"It's all so perfect."
Make the mistakes tonight, and then
we come back so much stronger.
I have to say, you look immaculate,
by the way. How are the uniforms?
Amazing.
Enjoy, okay? And thank you.
Good luck, guys.
- Thank you.
- Let's go.
All the staff have got their friends,
family, colleagues, et cetera,
having a meal.
So it doesn't help me, because
I've still got some snagging to do.
Ideally, I would've liked
to have the builders out.
So it is causing a little bit of an issue.
Why is all these footprints
all over the fucking carpet?
- Yeah--
- Can they get those shoes on now?
- Yeah.
- We've got food everywhere.
I don't wanna see that shit
with dust and crap everywhere.
So we're fucking live, guys. Fucking hell.
The restaurant is very dirty.
What is that?
Everywhere, not just here.
This is the fucking builders
or whatever it is.
Just… You know?
Guests seated, and the guys
walking around with fucking ladders.
And I'm not gonna let them
back in tomorrow.
No matter what.
They're not coming back in tomorrow.
We don't have coat hangers. I didn't know
we don't have coat hangers yet.
We will not ask for coats.
- Okay.
- We're ready, right?
The oyster, yeah, and the scallop, yeah.
Currently working that out now.
RGR High is a unique space.
Guests get to witness what it's like
up close and personal with a chef.
And that intimacy takes
a completely different beast to deliver.
What are you doing now?
You need to bring the sablé through,
the tart through.
Ready to dress at half six, yeah?
So the job may look…
"Well, that's easy.
12 covers, come on. This is…"
No, it's not.
Spread out, please.
I need to come in here.
- Spread out.
- Yes.
James is at front and center,
and he needs to understand his value.
This is a open kitchen,
and we're not depending
on a brigade of waiters.
This is the first time
- those dishes are going out.
- Yeah.
Honestly, the more action they get to see,
the better.
Whether you like it or not,
- you need to command what's going next.
- Yes.
Because whilst you guys work in sync,
they need to hear, "Right, let's go."
What time's our first guest?
- 7:00, they arrive.
- Holy shit.
Forty minutes to go.
Coat hangers!
Yes! Let's do this.
Sorry. Just excited about hangers.
Who opens a restaurant
with no coat hangers?
The first reservation
is arriving right now.
Welcome to Lucky Cat. How are you?
I'm just overwhelmed by this view.
- You just want to keep turning round.
- Absolutely stunning.
Oh my God.
I can't believe this was a building site…
- I know.
- …last time I saw it.
I think I had a hard hat on
last time I was in here.
Sushi bar.
Wow.
Main restaurant area.
Very cool.
I think with Bishopsgate, it scares me
because it's just so different,
and it's so massive.
I'm never going to stop him
having his huge ideas,
but the pressure is ours.
I really hope that
in six, eight months' time,
I'm turning around and saying,
"What was I worried about?"
- Congratulations.
- Oh my God.
Oh shit.
- Amazing.
- It's happening.
- Fucking hell. Wow. Wow, wow, wow!
- Told you.
- We weren't fucking around, were we? Huh?
- No. No way.
Just like to say good evening and welcome.
Nice to see you. We good?
Good to see you, bud.
Thank you so much for coming.
How are we?
Everything's amazing honestly.
Good. We just want problems,
so give us the problems, please.
Hello. Good evening, everyone.
Welcome to Restaurant Gordon Ramsay High.
Thank you for joining us this evening.
Tonight we're gonna be serving
a carte blanche menu to you,
so it's a surprise menu.
We work with the finest ingredients,
whatever we can find at the market.
I'm going to start with
an amuse-bouche now.
This is an ode to Gordon.
In his first restaurant, Aubergine,
he used to serve a white bean cappuccino.
So it's a lentil and chestnut cappuccino
finished with a bit of truffle at the end.
Hope you enjoy.
Delicious.
We can finish the oysters over here, guys.
Let's go, yeah? Go, go, go.
We're serving an oyster here.
It's a Cornish oyster.
We steam them in their shells,
get all that lovely flavor,
and turn it into an ice cream.
You're sat in the middle of the kitchen.
And so it's…
It's a dream, because that theater
is played out in front of you.
I am taking a risk,
because there is greatness
to get out of James,
and he hasn't had
that perfect platform yet.
So if he doesn't open up,
he's not bridging the gap
between the customer and the food.
You know, tell the story.
Show me what you've got.
RGR High is about delivering
perfection each and every night,
serving 12 customers only.
- 75.
- 75?
Got six pieces.
One more. One more.
Let's go. Let's go. Let's go.
For Lucky Cat, they're serving
in excess of 300 customers.
Get them on the grill, please.
And keeping up that momentum,
that's a big ask.
Check on, direct. One sea bream, one pork,
scallops, octopus, and kimchi fried rice.
And a kitchen focusing
and functioning on that scale,
obviously it comes down
to timings, coordination,
and, most importantly, energy.
Okay, one padrón peppers, one squid.
One stone bass,
one sea bream, two baby chickens.
All day, guys,
I need three padrón peppers.
There's a tempo that every kitchen
needs to get up to speed with.
They're young, they're all learning,
and moving in tandem,
all at the same pace,
uh, is really hard to gauge.
Just don't linger here.
Find something to do.
If you're doing the same thing
when he comes back 'round,
then it's a problem for me,
not for you, yeah?
You call it as you see it.
You're blunt as fuck.
You're straight to the point.
You're not smoke-screening
and kissing people's arses.
Michael. Michael.
I wanna hear those call-outs,
and I want the answer back from them,
like it's a proper kitchen.
Yes, chef.
Loud, yeah? Loud tonight.
Loud, loud, loud, loud, loud, loud,
loud, loud, loud tonight.
Yes, chef!
Hurry them up.
How many fucking runners do we have?
This section is a total mess.
You see how many tickets
we've got waiting?
Where the fuck is everyone?
My biggest bugbears, for me,
are a dysfunctional kitchen
and bad service.
Nothing worse than that.
Guys, the soft-shell crab, give it to me.
They're really upselling the snacks today,
and these guys are so in the shit.
When there's more
than ten tickets on the board,
you know you're starting to get backed up,
and that's the critical time.
Guys, I need six squid all day.
Guys, six squid all day, yeah?
One person plate this
and get more squid frying now.
You've got a shitload of squid on.
More squid.
Split that into two bowls
so you can speed up twice as quick.
Otherwise, half of it underneath
is gonna go soggy.
- Yes, chef.
- Right?
Come on, guys. Just think logic, please.
- There's ten portions in a fucking bowl.
- Yeah.
One person is divvying it out.
They've gotta divide and conquer.
I'm not putting Band-Aids on there.
"You're doing a not-bad job."
No, it's shit. Get your shit together.
I think the sous-chefs
on that pass need to plate.
- Talented fucking chefs need to dig in.
- Yep.
When they're getting swamped,
why isn't he asking,
"Give it to me. I'll plate."
I don't get that shit.
Fucking hell.
He wants to start
seeing you plate food as well.
- Okay.
- So put the plates up.
Give it to you. You plate it.
Get it out even faster.
- Okay?
- Okay.
You fine-tune that balance
between revving them up,
making sure you're disciplining them,
and then being the captain of the ship
with the standards.
Because you cross that line,
and that food goes,
and it's overcooked,
undercooked, under-seasoned, um,
what's the point?
The minute you start
sending your mistakes,
it's fucking game over.
Yeah, tofu's coming up.
Right now,
the fry station's getting hit very hard.
That slows everything down.
Guests are waiting a long period.
This is the hardest section now.
I need to give the fryers
a little breather.
We're getting a pinch point
at the fry station.
Uh, Chef. Oscar.
Chef.
It's not on here. It's fucked.
The temperature of the oil
is dropping too much.
It's taking too long to fry stuff.
I said, use the tempura fryer. You know?
- Common sense as well.
- Yeah.
There's no point me jumping in.
They need to get themselves
out of the shit and carry on.
- Tonight's about the problems.
- Exactly.
One more person tells me it's going well…
We've got 100 and fucking 20 guests here,
and in about an hour's time,
we'll have 240 guests.
- Exactly. Yeah.
- Okay?
- Try changing it now with that fry.
- Got it.
You know what I mean? Don't wait.
Try and change it now. Let's go.
I think it's good to care about
when things go wrong.
I'm not gonna mask over that.
I'm not gonna pretend.
It's real shit, man.
It really is real shit.
Why the fuck are the glasses
still in front of them?
Yeah. They shouldn't. Yeah.
The minute they're taking a cocktail,
you remove the fucking white wine glasses.
Come on. Come on. Come on.
Common sense
is not that fucking common tonight.
How's it going?
Lot of issues.
Tonight's all about mistakes.
But we're making
some very stupid, rookie moves.
I don't know, just basic stuff.
Two duck bao. Table 40. 4-0.
Do we have anymore bao at the back?
- Any…
- Yeah, on the back. On the back.
No, we don't have… Do we? Okay.
How long for the prawns?
Go, go, go. Don't run. Don't run, Hugh.
Backs, backs. Sorry.
Hugh! Hugh, what are you doing?
The fuck was that?
Let's go. Holy shit.
It's a fucking nightmare.